In an effort to start posting all the things I talk about sharing with you, I’m going to try adding a recipe to each Sunday’s meal plan post. Today I have one I’ve kind of already shared with you, but with a bit of a twist, because I paleoized it. Don’t fret if you’re not doing paleo—it’s nothing crazy and I promise it still tastes good! Plus, if you try it, there may be a new vegetable in it for you.
I got a bunch of delicious looking kale in our crate a couple weeks ago and didn’t feel like the old kale chips standby, so I made zuppa toscana. Only problem is that the original recipe calls for dairy and potatoes, neither of which are paleo. So, I subbed rutabagas for the potatoes (best sub for them so far, in my book), and just omitted the milk. I was going to sub coconut milk (and you can do that if you want), but I really didn’t think it needed it. (Another note: bouillon and even prepackaged chicken stock aren’t paleo, but I still use it, because I haven’t had the time or patience to figure out how to make my own; I never said we follow it to the “T”.)
This soup was da bomb dot com (are people still saying that?), and I’m making it again today just so I can freeze it and have it on hand for an emergency lunch.
(Paleo-ized) Zuppa Toscana
1 pound ground Italian sausage
1½ tsp crushed red peppers (we like it hot)
1 large diced white onion
3 pieces of cooked bacon, crumbled (or use 4 Tbs precooked bacon pieces)
5 minced garlic cloves
10 cups water
+ 5 cubes of chicken bouillon (or use your own homemade stock)
1 pound diced rutabaga
1 cup coconut milk (optional; not pictured)
2 bunches of chopped kale, stems removed
Sauté sausage and crushed
red pepper in large pot. Drain excess fat; set aside. In same pot, saute bacon, onions, and garlic
over low-medium heat for approximately 15 minutes or until onions are
soft and bacon is browning. Add chicken bouillon and water to pot (or stock); heat until it starts to
boil. Add rutabagas; cook until soft—about 25 minutes. *If you’re using milk, add it now; cook until thoroughly heated. Stir in sausage
and kale; heat thoroughly. Enjoy!
Tuesday: Braised Chicken in mushroom and artichoke sauce (from the Against All Grain cookbook) and roasted purple sweet potatoes
Wednesday: Green Chile Stew (subbing rutabagas)
Thursday: mango avocado salsa with some sort of crusted mahi-mahi, and a veggie
Friday: spaghetti (squash) and homemade meatballs (anyone have a great meatball recipe?)